Recipes

This month’s recipes are offered by members of the NFB of Kentucky.

Barbecued Pork Chopsby Denise Franklin

Denise Franklin has been an active member of the NFB for forty years and has served on the board of the NFB of Greater Louisville in various offices during that time. She is currently secretary of the chapter and a member of the NFB of Kentucky board of directors. She says that she firmly believes that the best recipes are the simple ones that make people think you've been working in the kitchen for hours. These two recipes are examples of that type.Ingredients:
6 pork chops
1 tablespoon oil
2 tablespoons lemon juice
1/3 cup celery, chopped
2 tablespoons brown sugar
1/2 teaspoon dry mustard
2 8-ounce cans tomato sauce
Salt and pepper to taste

Method: In a large skillet with a tight lid, brown chops in oil over medium heat for five minutes on each side. Pour off fat. Sprinkle celery, brown sugar, lemon juice, and dry mustard over chops. Pour tomato sauce over all and add salt and pepper to taste. Cover and simmer over low heat for one hour until chops are tender.

Nickie Pearl lives in Louisville. She is a lifelong NFB member, thanks to her mother, Cathy Jackson, NFB of Kentucky president and member of the national board of directors. She served as Greater Louisville chapter president for five years and in other board positions for another five years. Nickie reports that she enjoys working for the greater good of blind people and striving to change what it means to be blind. She offers recipes for an appetizer and a dessert although her husband could make a meal of the appetizers!

Method: Cook ground beef and sausage separately. After meat is cooked and drained, combine in a large mixing bowl. Add the oregano, crushed red pepper, and garlic powder to meat and toss together well. Cut Velveeta cheese in small cubes and place in a microwave–safe bowl and microwave carefully to melt. Once cheese is melted, pour it over meat mixture. Thoroughly combine the cheese and meat. I use my hands for this step, but please note that the cheese can be very hot, so be careful.

Now it’s time to build the hanky pankies. Place the desired amount of meat and cheese mixture on a slice of cocktail rye bread. I use about two full tablespoons on each slice. Place the open-face sandwiches on a cookie sheet and bake in a 400-degree oven for ten to twelve minutes. These little treats are still good the next day warmed up again in the oven.

Method: Combine the sour cream and cream cheese. Dice apples to a desired size and cut grapes in half. Mix the brown sugar with the cream cheese and sour cream. Add the apple, grapes, and optional ingredients to that mixture. Finally fold the whipped topping into the apple mixture. Chill and serve.

Pimento Cheeseby Joan Balot

Joan Balot, longtime member of the Louisville Chapter of the NFB of Kentucky, is famous for her culinary talents. She is known around the state of Kentucky for her pimento cheese.

Method: Bring all cheese to room temperature. Combine cheese, chopped pimento, and pickles and mix well. Add mayo and Miracle Whip and whip until completely incorporated. Spoon into serving bowl, cover with plastic wrap, and chill until ready to use. Spread will be most flavorful if served at room temperature.

Mom’s Fresh Apple Cakeby Denise Bourne Carnes

Denise is a longtime member of the NFB of Kentucky. Her parents are founding members of the Louisville Chapter.

Method: Cream oil and sugar together. Fold in eggs one at a time, then add vanilla. Mix together flour, cinnamon, dates, and pecans and then stir them into the creamed mixture. Fold in apples. Batter will be thick, but juice from the apples will thin the batter as it cooks. Grease and flour a 9-by-13-inch baking pan. Pour in the batter and bake one hour at 325 degrees. Note: coating dates and pecans with flour keeps them from settling to the bottom of the cake.